Chicken Salad for Company – A Simple and Delicious Lunch Recipe

A company-worthy chicken salad recipe that’s quick to prep, keeps well in the fridge, and makes a generous batch!

Last year, I asked my Instagram community what they liked to serve for lunch when guests came over, and can you guess what the number one answer was? –Chicken Salad!

So when my sweet friend Deb (from the blog Bowl Me Over) and her husband came for a visit, I decided that chicken salad would be the perfect lunch to welcome them. I prepped it the night before, tucked it in the fridge, and it was ready to go when they arrived the next day. We enjoyed it with freshly baked sourdough bread — but it would be equally delicious on croissants or served over a bed of greens.

The best part? It made a generous batch, and we still had leftovers for later. Covered and stored in the fridge, it keeps beautifully for up to 5 days!

Why You’ll Love This Chicken Salad Recipe

• A perfect make-ahead lunch when company’s coming.
• Packed with flavor and texture from grapes, almonds, and red onion.
• Creamy and tangy without being too heavy.
• Easy to customize based on what you have on hand.
• A great way to use up leftover cooked chicken – or you can grab a rotisserie chicken if you need to make it QUICK!
• Perfect served on bread, croissants, or lettuce.

Ingredients for Yummy Chicken Salad

For exact measurements and instructions, check out the full printable recipe card at the bottom of this post. For this recipe, you’ll need:

• Cooked & cooled diced chicken (I used my Dutch oven chicken with curry powder, but rotisserie works too!)
• Celery
• Seedless red grapes
• Sliced almonds (reserve a few for garnish)
• Very finely diced red onion
• Plain Greek yogurt
• Miracle Whip
• Dijon mustard
• Lemon juice
• Salt and pepper

How to Portion, Cook, and Freeze This Recipe to Fit Your Lifestyle

This recipe is easy to adjust and enjoy throughout the week! Here’s some ideas to make it work for you.

• Making for Two People: Halve the recipe and enjoy leftovers for lunch the next day.
• Freezing Ahead: This recipe is not freezer-friendly. It’s best made fresh or stored in the fridge.
• Prepping Ahead: Make it up to 1–2 days in advance and store in a tightly sealed container in the fridge.

Simple Instructions for Chicken Salad

(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)

This recipe is so simple to make. Just place all the chicken salad ingredients in a large mixing bowl and stir to combine. Then whisk together the dressing ingredients in a seperate bowl. Taste a tiny bit of it with a spoon (NOT your mixing spoon!;)) to see if you want to adjust any spices. (If it’s too bland, you might want to add some more dijon or salt and pepper. Want it “brighter”? Add more lemon juice.)

Once you’re happy with the dressing taste, pour it over the salad ingredients and stir to combine. Then cover and refrigerate until ready to serve.

Helpful Tips & Substitutions When Making This Recipe

• Use whatever your favorite “dressing” ingredient is. If you don’t have Miracle Whip, mayonnaise can be substituted — but I admit I’m a Miracle Whip girl over here! I mix mine with greek yogurt, but if you don’t have greek yogurt, you can certainly substitute the greek yogurt for Miracle Whip or Mayonnaise.
• Let the salad chill at least an hour before serving so the flavors can blend.
• Want it a little crunchier? Add extra almonds or even chopped apple.
• Grapes and almonds are fun add-ins, but if you don’t have them, the chicken salad will still be super yummy.

Pin It Now, Make It Later

Don’t lose track of this recipe! Save it on Pinterest so it’s ready when you need it. Follow me on Pinterest for even more meal ideas and inspiration for your home.